1/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1/2 cup cocoa powder
Heat the cream almost to a boil. Put the chopped chocolate in a medium bowl, pour the hot cream over it, and whisk gently until the chocolate is completely melted and the mixture is smooth. (Hint: up until this point, this is just a simple ganache). Allow to cool and harden. When ganache is solid enough to manipulate, scoop into 1" balls and roll in cocoa. Yield: Makes about 24 truffles or 2/3 cup of ganache.
Note: Recipe adapted from Fine Cooking Magazine, Winter 2003 issue
Heather in Michigan Dec 9, 2006
Would make this again.
These are so easy to make and good too.I used semi sweet choclate chips instead of baking choclate and rolled them in shaved choclate.
bekbek & andy in Georgia Feb 13, 2005
Would make this again.
It looks and tastes really good and is easy to make for our chocolate festavle at school.
jaz in Singapore Dec 24, 2004
Would make this again.
it was a bit messy but it was worth every single bit! It is so nice, creamy & just delightful!
A cookie baker in Illinois Dec 23, 2004
Would make this again.
These are sooooo good! Cover them in white chocolate to make them even better.
jackie in AB Dec 21, 2004
Would make this again.
This was a very good recipe and easy to make!
